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Monday, October 4, 2010

Ten days ago it was 90 degrees here and today there were snow flurries at nearby Mount LeConte. I thought I could grill my way into denial but Fall is here.

Anyway, here is a quickie post of the chipolte lime ribeyes I grilled this weekend. The recipe is just a slight variation of this marinade by John D of Patio Daddio. Then I added a southwestern compound butter to the finished steaks to do just that little bit extra.Chipolte Lime Ribeye Steaksadapted from Patio Daddio

Oh, this does look wonderful Chris! I am a sucker for anything with Chipotle in it though :)Our weather is changing quit rapidly too. Sunday it was 105 today it's only supposed to be in the upper 80's... ok, so that's actually perfect weather, but still....fall is coming, there is no stopping it! You want to grill all year around, you can come and visit us in AZ!!

-Gotta say Nibblemethis.com is looking great! Love the template, and of course the food and photos. Sorry I haven't been around in a bit. No really, I'm sorry for myself because it looks like I missed out on a lot! The steaks look great and that hot sauce is one I want to try!

Chris - The entire meal looks outrageously delicious! First of all, the fire ant juice sounds very good and I'm going to be looking for it. Secondly, that steak with that sw compound butter and cheese mixture - holy cow! I have to have some of that.

Great combination of flavors on the steaks and what's not to love about a compound butter? The very idea of finishing something as decadent as a juicy rib-eye with butter almost caused a cascade of drool, but I love the concept of the southwestern flavors in it even more. Looks like the perfect Friday night meal to reward oneself after a tough work week!

Hmm I usually try to stave off summer by eating winter squash year round but it never really seems to work. Apparently, I can't actually control the weather. This steak looks amazing. You are one serious expert griller.

Thanks for the Michael Symon link by the way! You know my undying affection for that man...

I have got to start making the compound butters! I agree with Toon, think I'd be able to just sit down to a plate of that butter for dinner, LOL! The steaks look amazing and the confetti relish and rice equally delicious! You rock Chris!!